Maxime Gilbert’s Mise en Place

For the Beignet Dough

Ingredients:

• 200g Flour 00
• 30g Egg yolk
• 50g Grapeseed oil
• 3g Salt
• 5g Sugar
• 12g Yeast
• 250g beer
• 100g Whipped egg white

Method:

1. Mixe egg yolk, grapeseed oil, salt, sugar, yeast and beer together.
2. Pour the mixture into four 00 and mix together until smooth.
3. Proof the mixture in a warm area for 30 mins
4. Keep in the fridge.
5. Mix the whipped egg white with the mixture briefly.

*** Always keep the beignet dough in the fridge.

For the Scallop Fin Sauce

Ingredients:

• Scallop fins
• Shallot
• Parsley stem
• Butter
• Chicken stock
• White wine

Method:

1. Melt the butter in pan, sweat the shallot, put in some white wine and reduce a bit.
2. Add scallop fins and sauté until they come out.
3. Add the chicken stock, adding enough to cover the scallop fins. Then add parsley and steam, cooking slowly until the flavor develops.
4. Strain with fine strainer and add some butter beat with hand blender. Set aside.

For the Celeriac Puree

Ingredients:

• 1 kg celeriac
• Milk
• Salt

Method:

1. Peel and cut the celeriac into small pieces.
2. Put in a pot and cover with the milk. Season with salt.
3. When it starts to boil, reduce it to medium heat and cook until the celeriac is soft.
4. Strain the celeriac and blend in thermomix until very smooth. Season with salt if needed.
5. Put the mixture in a strainer with a towel and cover with cling film until the runs water out. Set aside in plastic box.

For the Scallop

Ingredients:

• Scallop
• Black truffle
• Salt & pepper
• Seaweed sheet

Method:

1. Cut the scallop into 4 slices, but keep the end of scallop closed.
2. Slice the black truffle to a size that allows it to be stuffed into the scallop.
3. Season with salt & pepper.
4. Wrap the scallop with the seaweed sheet. When wrapping, put a little bit of water on it to make the seaweed soft.

To Finish

Ingredients:

• Scallop wrapped in seaweed
• Celeriac puree
• Beignet dough
• Hazelnut
• Vegetable oil
• Scallop fin sauce

Method:

1. Dip the scallop using a stick into the beignet dough.
2. Deep fry in the vegetable oil at 180°C for two mins.
3. Put the cooked scallop on a wooden board and cut in two in front of the guest.
4. Set the plate with a spoon of celeriac puree and shave the hazelnut on top.
5. Make the scallop fin sauce a little bit foamy, and serve on the side.

Recipe Courtesy of Maxime Gilbert of 2 Michelin-starred ÉCRITURE.